Curried Chicken Salad & Epicurean Giveaway!

curried chicken salad

This flavorful curried chicken salad is packed with sweet red grapes, dried cranberries, chopped apples, sliced almonds, and cubes of cooked chicken breasts lathered in a creamy curry dressing. You can eat is as a side dish, or make it the main dish by filling whole wheat pita breads with it. I love the combination of the yellow curry with sweet grapes and a little tang from the dried cranberries. I found this recipe in Cooking Light magazine, and the original used pineapples and currants. I modified the recipe to what I had in my pantry, and it came out great!


curried chicken salad bowl


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4.5 from 2 reviews
Curried Chicken Salad (and Epicurean Giveaway!)
Prep time
Type: Side
Serves: 4
  • 1½ cups chopped cooked chicken breast (about 8 ounces) $
  • ½ cup halved seedless red grapes
  • ½ cup diced, peeled apple
  • 2 tbsp dried cranberries
  • 3 tbsp low-fat mayonnaise
  • 1 tsp honey
  • 1 tbsp curry powder
  • ½ tsp fresh lemon juice
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  • 1 tbsp sliced almonds
  1. Add all ingredients to a mixing bowl and combine by tossing with two spoons.
  2. Sprinkle with almonds. Cover and chill.

Recipe adapted from Cooking Light magazine, 2004 (see original recipe here).

a Rafflecopter giveaway


  1. Hotly Spiced says:

    I love how there are so many flavours with this chicken salad and what a great idea to serve it in a bread pocket. The fresh and dried fruits must add great texture. I love the CA board – what a great idea xx

  2. Bethany says:

    I love chopping cabbage – it has such a satisfying crunch and it’s great for snacking on while chopping!

  3. Hilary says:

    Do you suggest a replacement ingredient for the mayonnaise?
    Not worrying about fat content, calories, etc. I just hate the taste of mayo.

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